I’m on a lemon kick this week!

I’m also still on the Pinterest train. Finding yummy looking recipes to veganize has turned out to be kind of a fun little project on that site. Anyway, we had this for dinner last night and it was quite good. Also quick and easy. Two thumbs up on both counts!

Vegan Chick’n & Lemon Orzo
Recipe inspired by Cookinghealthyforme.com

Ingredients

2-3 Gardein Chick’n Scallopini pieces
Olive oil

1 1/2 cup uncooked whole wheat orzo pasta
1/2 cup vegan sour cream
1/4 cup vegan Parmesan cheese
1 clove garlic, minced
1 tbs olive oil
1/2 tsp salt
zest of one half lemon
1/2 pint grape tomatoes, cut in half
5-8 fresh basil leaves, chiffonade
2-3 lemon wedges

Directions

• Bring water for orzo to a boil and cook according to package directions
• Meanwhile, in a medium size bowl, mix together sour cream, Parmesan, garlic, olive oil, salt and lemon zest. Set aside
• Cook Gardein Chick’n breasts according to package directions while pasta finishes cooking
• When orzo is finished, drain and put back in the same pot it was cooked in. Add sour cream mixture, tomatoes and basil and mix to combine
• Place each piece of Chick’n over a bed of pasta, squeeze a lemon wedge over the entire dish and serve

Yield: Serves 2-3

This was one of the recipes I snatched off Ellen’s new vegan site here recently and it’s a winner!

This is a simple and light meal, but at the same time the smokey flavor gives it just enough extra oomph to make it memorable.

If you’re wondering where the hell you’re going to find smoked salt (as I did!), Trader Joe’s has it available in a handy grinder for a very reasonable price. TJ’s was fresh out when I was looking for it though, so I ended up getting mine at Whole Foods. It’s sort of tucked away there in a section of the store I never traipse through, on the other side of the cheese counter near the deli. If you can’t find it, just ask!

Vegan Orzo with Smokey Tomato Vinaigrette
Recipe courtesy of Giada De Laurentiis via Going Vegan with Ellen

Ingredients

1 lb orzo pasta
1 lb (2 dry pints) cherry tomatoes
1/2 cup packed fresh basil leaves
2 tbs apple cider vinegar
2 tbs extra-virgin olive oil
1 tbs agave nectar
1 tbs smoked salt flakes
Freshly ground black pepper, to taste

Directions

• Place tomatoes in a large non-stick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 min. Set aside to cool
• Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 min. Drain and place in a large serving bowl or back in empty pot
• Place tomatoes, basil, vinegar, olive oil, agave and smoked salt in a blender or food processor and blend until smooth. Pour the vinaigrette over the pasta and toss until well coated
• Season with smoked salt and pepper, to taste

Yield: Serves 4-6